Rasberry and Coconut Tapioca Pudding with Mango Sauce

I love tapioca. It has such a strange, but comforting, gooey texture. It’s lovely warm, as a porridge, or if you chill it, it sets, a bit like jelly. Best of all, it’s very simple to make!

Today’s version is cold, because today is revoltingly humid (come on sydney, enough already! Summer is OVER!).

Ingredients

1/2 cup of tapioca pearls

1 375g tin of light coconut cream

1 1/2 cups of water

1 tablespoon of the sweetener of your choice (I used stevia, but maple syrup or sugar works)

1 teaspoon of vanilla essence

1/2 cup of fresh raspberries

1 large ripe mango

half a lime

Preparation

Place tapioca, coconut cream, water and vanilla into a saucepan. Bring to the boil, then cook on low heat, gently stirring, for about 20 min (pearls will be clear when cooked). Remove from heat, and stir through sweetener and raspberries. The raspberries will fall apart and turn the pudding pink. (This is important, according to my 3 year old).

Chop the mango flesh and place it in the blender, with a good squeeze of lime. Blend until smooth.

Alternate layers of pudding and sauce in a jar or ramekin. Chill for at least an hour.

Enjoy

I actually prefer this for breakfast, but let’s face it, anytime is good for pudding!